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    Home » Recipes » 30-Minute Meals » Vegetable Lo Mein

    By Amy · Published: Jan 28, 2020 · Updated: Aug 8, 2020 · This post may contain affiliate links. Please read my disclosure policy 2 Comments

    Vegetable Lo Mein

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    Collage image - top image is a bowl of vegetable lo mein, bottom image is ingredients. Text block is in center of 2 images.
    Overhead view of a bowl of lo mein with vegetables beside chopsticks. Overlay text at top of image.

    This simple and flavor-packed Vegetable Lo Mein comes together in less than 30 minutes.  It’s also easily customizable to what veggies are already in your fridge… an easy, no-fuss weeknight dinner!

    Vegetable lo mein in a blue bowl beside chopsticks. A striped kitchen towel and skillet is in the background.

    If you’re a lover of Chinese food, you just can’t go wrong with this budget-friendly dinner.  The leftovers are just as good (if not even better) the next day!

    Vegetable lo mein sprinkled with sesame seeds in a cast iron skillet

    Easily Customizable

    You can use authentic lo mein noodles or spaghetti noodles in this recipe (I use spaghetti because I always have it on-hand).  Adapt this recipe to veggies that you have in your fridge, or pick out your favorites that are already sliced at your grocery store’s salad bar.

    Bottles of sauces, sesame oil, fresh vegetables, mushrooms, spaghetti noodles and a bottle of ground ginger

    Ingredients

    For the sauce: 

    • Soy sauce
    • Oyster sauce
    • Sriracha sauce – hot sauce can be substituted.
    • Brown sugar
    • Sesame oil – olive oil, peanut oil or canola oil can be substituted.
    • Ground ginger
    • Minced fresh garlic

    For the lo mein:

    • Noodles (lo mein or spaghetti)
    • Sesame oil
    • Carrots
    • Mushrooms (any type)
    • Bell pepper (any color)
    • Onion
    • Sugar snap peas
    • Baby corn
    • Sesame seeds, for garnish (not pictured – optional)
    Overhead view of a bowl of lo mein sauce with a whisk, bowls of sliced vegetables and uncooked spaghetti noodles

    How to Store and Reheat Leftovers

    Store in an airtight container in the refrigerator for up to 3 days.  This recipe is best when reheated on the stove top – reheat in a skillet over medium to medium-high heat (stirring frequently) until heated through.

    Overhead view of a bowl of vegetable lo mein beside chopsticks, a bowl of sesame seeds and a striped kitchen towel

    Enjoy!

    More Easy Lo Mein Dinners You’ll Love

    • Beef and Broccoli Lo Mein
    • Chicken and Broccoli Lo Mein
    • Shrimp and Broccoli Lo Mein
    Vegetable Lo Mein in a blue bowl beside chopsticks. A striped kitchen towel is in the background.

    Vegetable Lo Mein

    An easy and flavorful weeknight dinner in under 30 minutes!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Keyword: lo mein, vegetable lo mein recipe
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4
    Author: Amy

    Ingredients

    For the sauce:

    • 1/3 cup low sodium soy sauce
    • 2 tablespoons oyster sauce
    • 1 teaspoon sriracha sauce
    • 2 tablespoons brown sugar
    • 1 tablespoon sesame oil
    • 1/4 teaspoon ground ginger
    • 2 teaspoons minced fresh garlic

    For the lo mein:

    • 8 ounces lo mein or spaghetti noodles cooked according to package directions and drained
    • 1 tablespoon sesame oil
    • 1 cup julienned carrots
    • 1 8 ounce package sliced fresh mushrooms (any type)
    • 1 small bell pepper seeded and sliced (any color)
    • 1 cup sliced yellow onion
    • 1 cup sugar snap peas trimmed
    • 1 cup canned baby corn that has been drained and sliced into about 1-inch pieces
    • 1/2 teaspoon sesame seeds for garnish (optional)

    Instructions

    • Begin cooking noodles according to package directions.  While noodles are cooking, pour sauce ingredients in a small bowl and whisk to combine.  Set aside.
    • Heat 1 tablespoon sesame oil in a large skillet over medium high heat.  Add carrots, mushrooms, bell pepper and onion.  Cook for 5 minutes, stirring frequently.
    • Add sugar snap peas and baby corn and continue to cook for an additional 2 minutes (or until snap peas are crisp-tender), stirring frequently.  Add drained noodles and sauce.  Toss to combine and coat well.
    • Sprinkle with sesame seeds, if desired.

    Notes

    • Store in an airtight container in the refrigerator for up to 3 days.
    • Reheat in a skillet on the stove top over medium to medium-high heat (stirring frequently) until heated through.

    Nutrition

    Calories: 431kcal | Carbohydrates: 76g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 1015mg | Potassium: 723mg | Fiber: 7g | Sugar: 16g | Vitamin A: 5845IU | Vitamin C: 40mg | Calcium: 56mg | Iron: 2mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    HUNGRY FOR MORE?

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      Recipe Rating




    1. Barbara Thomas says

      January 30, 2020 at 7:18 pm

      5 stars
      Made this for dinner tonight and it was great! Made it exactly according to the recipe and we both loved it. Both beautiful and delicious! Thank you Amy, for a recipe that will be in our regular rotation of meals..

      Reply
      • Amy @ The Blond Cook says

        January 30, 2020 at 7:37 pm

        Thank you so much, Barb! Glad to hear you both enjoyed it! 🙂

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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